Combine 6 cups of water, 6-8 peppercorns, 12-15 whole garlic cloves, a few sprigs of parsley, 2 bay leaves, 2 roughly chopped shallots, and 2 tablespoons of kosher salt in a large stock pot. Bring to a rolling boil, then reduce heat and let steep for 5 minutes.

Add 2 pounds of peeled and deveined shrimp to the poaching liquid. Turn off the heat, cover, and let sit for 2-5 minutes until shrimp are opaque and curled.

Prepare an ice water bath in a large bowl. Transfer cooked shrimp to the ice bath using a slotted spoon to cool and stop the cooking process.

In a medium bowl, whisk together ½ cup mayonnaise, zest of 1 lemon, and 3-4 tablespoons of lemon juice. Fold in ¼ cup celery, 2 tablespoons chives, 1 tablespoon dill, and ½ teaspoon umami seasoning.

Drain the cooled shrimp and add to the dressing. Fold in 6-7 thinly sliced Persian cucumbers, adjusting seasoning as necessary. Serve immediately or chill for up to an hour.